6-8 medium waxy potatoes, boiled and refreshed, cut in large wedges
485g can artichoke hearts, pieces or quarters drained
Drained 8-16 black olives (optional)
Combine the marinade ingredients in a large dish. Marinate the lamb chops for about 4 hours. Remove meat from the marinade, reserving any leftover liquid. (Transfer this to a clean saucepan.) Season the chops. Lightly oil a preheated grill or barbecue plate and cook the chops for 3-5 minutes per side, or until done to your liking. Remove meat from the heat and rest, covered, in a warm place for about 5 minutes.
Meanwhile, bring the leftover marinade to the boil and add the cooked potato, artichokes and olives. Warm through this mixture, checking the seasoning. Serve in equal portions with the lamb.